A slice of strawberry rhubarb coffee cake on a plate
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Strawberry Rhubarb Crumb Cake

an easy cake packed with fresh fruit and topped with a sweet cinnamon crumb
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake, coffeecake, rhubarb, spring, strawberry
Servings: 12 servings
Calories: 320kcal
Author: Trish | The In Fine Balance Food Blog


  • 2 cups flour all-purpose
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup butter soften
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 2.5 cups strawberries and rhubarb any ratio, roughly chopped
  • 1/2 cup brown sugar packed
  • 1 tso cinnamon
  • 1/2 cup flour all-purpose
  • 2 Tablespoons unsalted butter cold, cut into small pieces


  • Preheat oven to 350 degrees and prepare a 13x9 cake pan.
  • In a medium bowl, mix together flour, baking powder, baking soda and salt.
  • In the bowl in the stand mixer, beat together butter and sugar until creamy and light. Add eggs, one at a time until incorporated.  Add 1/3 of flour mixture to butter and sugar, mix on low speed until just combined. Add 1/2 of the sour cream, again mixing at low speed until just combined. Repeat -- adding flour, sour cream, then flour again, mixing until just combined after each addition. 
  • Spread mixture into prepared cake pan and sprinkle with fruit. 
  • Make streusel topping: in a small bowl combine brown sugar, cinnamon, flour and butter. Mixing with your fingers to distribute butter and a fine crumb forms. Sprinkle on top of cake. Bake cake at 350 30-35 minutes. Test for done-ness by inserting a cake testing. It will come out clean when the cake is done. Allow cake to cool. Serve warm of at room temperature.


This is a lovely basic cake recipe. Keep this one tucked away for safe keeping and pull it out all summer long to take advantage of fresh summer fruit - peaches, blueberries, plums, options are endless.


Calories: 320kcal